Shredded Tofu Soup

First and foremost: this dish lives and dies on the vegetable stock. If you can, make your own. If not, buy the best bouillon you can afford. I used a concentrate called "Better than Bouillon" made by Superior touch. It's very good, and pretty cheap, so that's a good option if you can find it.
Heat up the stock in a large pot or wok. You want it to be steaming, but <b>not</b> boiling. This is critical, because if it's too hot, the tofu will break up.
Slice up the tofu to about the size of very thick alfredo noodles.
Heat the sugar, sesame oil, and soy sauce in a <i>small</i> saucepan, until the sugar melts.
Put the tofu slices in the sauce, toss until they're covered in sauce, then dump the entire mixture into the stock.
Cook the whole thing for another minute or two, then serve hot right away.

Ingredients